Friday, July 29, 2011
Thursday, July 28, 2011
Tuesday, July 26, 2011
Monday, July 25, 2011
Friday, July 22, 2011
Thursday, July 21, 2011
1 1/2 cups plain flour, 2 teaspoons baking powder, 1 cup greek yogurt,1 cup caster sugar,
3 eggs, 2 teaspoons grated lemon zest (2 lemons), 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
Glaze 1/3 cup freshly squeezed lemon juice & 1/3 cup caster sugar
Cook the lime juice and sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
For the Icing: 1 cup icing sugar, 2 tablespoons freshly squeezed lime juice
When the cake is cold. Combine the icing sugar and lime juice and drizzle over the cake.
Preheat the oven to fan force 180.c . Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Or use a silicone pan.
In a bowl, whisk together the yoghurt, sugar, the eggs, lime zest, and vanilla.
Wet ingredients awaiting a good whisk
After a good whisk
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
When the cake is done. Carefully place on a baking rack . Using a wooden satay skewer or fine metal skewer, poke the cake all over,then pour the glaze over the cake and allow it to soak in. Cool.
Cake in all its glossy glory
When cold remove from tin and drizzle with the icing.
Wednesday, July 20, 2011
Tuesday, July 19, 2011
Sunday, July 17, 2011
Friday, July 15, 2011
Thursday, July 14, 2011
Wednesday, July 13, 2011